Please note: Fresh Turkey should be stored below 5ºC. Remember
to check the use-by date on the label and plan how best to store
On the day of roasting, remove your bird from the packaging,
pat dry and bring to room temperature. Make a note of the weight
from the label.
Preheat your oven to 215°C for fan assisted or 225°C for ovens
without a fan.
Choose a large, heavy-based roasting tray, ideally with deep
sides and handles for easy movement.
Soften 150g of butter with the zest of a lemon, sea salt, thyme
leaves, and a splash of olive oil. Gently lift the skin away from
the breast meat, starting at the cavity, then carefully push the
softened butter between the skin and flesh.
Next, cut an onion in two and place it with the rindless lemon
and a carrot into the cavity with some fresh sage.
Place the turkey on a wire trivet, then pour 500ml of water
onto the base of the tray.
Cover the turkey with tin foil then place the tray in the oven
and roast for 20 minutes, then reduce the heat to 160°C for fan
assisted or 170ºc for ovens without a fan and cook for an
additional 40 minutes per kilo. Remove the tin foil for the last 30
minutes or so to colour the skin.
To check the turkey is cooked, pierce the skin between the
thigh and breast and push a skewer into the flesh close to the
bone. The juices should run clear.
Carefully remove the trivet with the turkey onto a large tray
and keep warm by covering with a sheet of tin foil.
For the gravy, saute the giblets in the roasting tray with the
onion & sage from the roasted bird then make up 500ml of light
poultry stock and deglaze the roasting tray with this stock,
stirring in all the caramelized juices from the tray, then bring to
Skim any fat that rises to surface, then thicken with a little
cornflour mixed with some cold water.